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Mark, I am looking for a knife to keep on the line with me. Don't wanna spend alot and was thinking a deba or santoku. I prefer a wide knife. Doesn't have to be longer than 7 in or else it defeats my purpose.

Also I have been looking into carbon steel. If I patina the knife myself will it still need alot of care. Just nervous about rusting/ chipping. When I work do not wanna be super worried about wiping my knife, especially during a busy service. Any help or thoughts?

For this knife I would recommend a western handled stainless santoku. Line knives take a beating and you want something that works well but you don't have to worry about. Also, western handles are usually more durable.

There are 3 good and cheap stainless santokus that fit the bill for you. The Richmond is the tallest of the 3 and has the best steel and heat treat I think but the grinds on the Tojiro and Fujiwara are a little better in my opinion.

This little knife is impressive and you can get it screaming sharp. It's lacquered on the blade and has a handle that is also lacquered so it should be ok for you in a commercial setting.

I really love being able to recommend about 20 options for any customer need. Selection, selection, selection. I would rather confuse customers with choices than not be able to offer them something that fits their price range and use habits.

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